Asian Coleslaw #ProgressiveEats

This colorful Asian Coleslaw is chock full of crunchy vegetables and dressed with a flavorful vinaigrette with honey, soy and sesame oil.

Asian Coleslaw | Crunchy, vibrant vegetables dressed with an Asian vinaigrette

An Asian Feast

This month, our Progressive Eats group is gathering virtually to throw another bash—from appetizers to dessert, we’re all pitching in with a scrumptious Asian recipe. I got out my chopping board and started shredding cabbage and slicing peppers for my contribution. Every dinner party needs a salad and this vibrant Asian coleslaw tossed with a vinaigrette of toasted sesame oil, olive oil, honey, soy and balsamic vinegar fit the bill. Of course, my Bill wouldn’t eat any sort of slaw unless under duress, but I was happy to eat every single bite myself.

Asian Coleslaw | Crunchy, vibrant vegetables dressed with an Asian vinaigrette

Crunchy or Wilted?

I prefer that the cabbage is dressed ahead of time so that it wilts and softens. Unfortunately, adding the vinaigrette draws out some liquid from the vegetables and dilutes the lovely Asian flavors. I minimized this by tossing the salad with just a fraction of the dressing, then draining some of the excess liquid at serving time before mixing with the remaining dressing. This salad is extremely versatile. If you don’t like snow peas, add some shredded carrots or a yellow bell pepper. If you’d like a little ginger or garlic, add it to the vinaigrette. More spice? Increase the minced jalapeno or add a few dashes of cayenne pepper. Make it your own!

Asian Coleslaw | Crunchy, vibrant vegetables dressed with an Asian vinaigrette

Progressive Eats

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Asian Feast and is hosted by Jeanette Chen who blogs at Jeanette’s Healthy Living. Join us and make something unique and delicious!

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

Join us for an Asian Feast hosted by Jeanette’s Healthy Living:

Appetizer

Salad

Soups

Main Course

Bread

Veggies/Sides

Drink

Dessert

Progressive Eats

Asian Coleslaw #ProgressiveEats
 
Prep time
Cook time
Total time
 
A delicious Asian slaw with cabbage, peppers and snow peas
Author:
Recipe type: Salad
Cuisine: Asian
Serves: 6-8 servings
Ingredients
  • 4 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1 red bell pepper, thinly sliced
  • 1½ cups snow peas, blanched for a minute or two (cool in a bowl of ice water to stop cooking and dry before added to other vegetables), slice to make bite sized if desired
  • ½ small red onion, thinly sliced
  • ½ jalapeno, minced (more or less to taste)
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons olive oil
  • 3 tablespoons honey
  • 3 tablespoons soy sauce
  • 3 tablespoons balsamic vinegar
  • Salted cashews to garnish, optional
Instructions
  1. Place all vegetables into a large bowl and toss.
  2. Whisk together the rest of the ingredients and pour over vegetables. Toss to mix.
  3. Serve topped with salted cashews if desired.
Notes
If you add the dressing ahead of time, it will pull water out of the vegetables and dilute the flavors. If you want your cabbage to wilt, toss with just some of the dressing and add the majority just before serving.

 

Comments

  1. Colorful and beautiful slaw, Liz! Nice tip on dressing it twice, too. Hooray for Progressive Eats!

  2. Lynn@Happier Than A Pig In Mud says:

    I really think I’d like this new twist on cole slaw Liz-sounds good:@)

  3. Liz – I love this crunchy salad – the colors are brilliant and the dressing sounds so good! Thanks so much for making this for our Progressive Dinner this month!

  4. I love this twist on coleslaw. I need to get more veggies into my diet nowadays. Of course I would have this with a heap of Chinese beef and broccoli.

  5. Yummeeee. I love Asian cabbage salads and yours looks and sounds wonderful!

  6. It looks so colourful and crunchy!

  7. Liz, I love your Asian coleslaw just the way you made it – slightly wilted and filled with colorful veggies. Also love your tip about doing the dressing in 2 steps so it doesn’t get too watery. Tell Bill I’ll eat his share:)

  8. First of all this salad is so pleasing in the eye and i bet it is delicious too!

  9. Absolutely gorgeous! Perfect for a spring time meal and for the progressive eats dinner. I love your mix of olive and sesame oil in the dressing.

  10. Such a healthy, delicious and flavorsome slaw… I have to make this!

  11. Liz, I adore Asian flavors in food, and this slaw has my name on it. Excellent strategy for marinating, draining, and redressing the mix. Pinned!

  12. Wow does this salad look perfect for the upcoming barbecue season! Sounds delicious!

  13. A good, colorful slaw is always a welcome addition at my table. Silly men. 😉 I love the flavors in this dressing, too.

  14. Vicki Bensinger says:

    My favorite type of salad is cole slaw. I’ve loved it since I was a child and try to create every variation that I can. I haven’t made this one before but you can be sure I will this spring. I’m printing this off to try soon. Thanks for sharing it Liz.

  15. I am a big fan of cabbage. I love the flavors in this Asian coleslaw. It looks really delicious.

  16. crunchy and wilted is the way to go in my opinion. Love this salad. so nice and refreshing and filling with the noodles.

  17. I love coleslaw and this one sounds delicious. Love the colors!

  18. I love the Asian flavours in this salad. But…have I told you…I’m not allowed to bring cabbage into the house. Drew grew up with a mother who was obsessed with cabbage (and still is) and she served it at almost every meal – shredded with sultanas thrown in as a kind of a coleslaw. Drew detested it and told his mother how awful it was and she said, ‘Oh but it’s very nourishing’. He has said to me, ‘I don’t care how nourishing, just don’t bring cabbage into the house’ xx

  19. Love cabbage that’s wilted in a slaw! This one’s unique in the addition of jalapeno and cashew. The colours are so enticing, too.. 🙂

    Julie & Alesah
    Gourmet Getaways xx

  20. To tell the truth, I only eat coleslaw when I’m in Kentucky Fried Chicken outlets. Love the refreshing salad! xoxo

  21. What an exotic salad seems to me right now… it’s been quite a while since the last time I tried anything with Asian flavors! Thanks for sharing it with us 🙂

  22. Love a good coleslaw recipe! I love all the different variations you can make with this simple dish.

  23. I haven’t made an Asian slaw in ages! It’s on my list of things to make this year, but who knows if I’ll actually get to it? I really should, though, and try yours, too — it looks terrific! Love the colors and flavors. Thanks.

  24. Love love the slaw. I can almost taste the crunch and yumminess of the dressing. Great one for anytime.

  25. Gorgeous salad with gorgeous flavors, Liz =) Pinning! Ginger would indeed be a great addition to an already spectacular salad!

  26. Liz, your Asian Coleslaw looks gorgeous! I love the dressing! Thanks for sharing!

  27. This is gorgeous! Love all the flavors and I already know it will be on regular rotation during the summer!

  28. Liz, your Asian cole slaw looks fabulous I love all the color in it and the touch of jalapeño…beautifully done!
    Hope you are having a wonderful week 🙂

  29. I just made a similar slaw yesterday but I also added a few wet ingredients (like mango and cucumber) which I keep separate to the dry ingredients (cabbage, carrot, fennel and celeriac) until serving. The contrast of the wet and the crunchy dry is a texture you might like after having read the part about softening the cabbage. I have the recipe on the blog if you’re interested (it’s called Singapore Slaw or 19-ingredient Slaw).
    The balsamic is interesting, I use rice vinegar in my salted apricot dressing. I recently found the toasted sesame oil and I must say I’m hooked! Darned expensive here ($7 for a mere 375mL (12 oz I think)) fortunately one needs only a very small amount because it can be over powering.
    Your slaw is definitely beautiful and colourful and I would eat this with a grilled piece of tuna or salmon any day of the week! Although yesterday’s supper had our version with BBQ herbes of Provence chicken on top (which surprisingly goes amazingly well with the Asian flavours!)

  30. What a gorgeous salad! Sometimes it’s nice not to have to share leftovers.

  31. Now this is my kind of coleslaw! What could be better than vibrant, crunchy vegetables and a nice Asian dressing? I know I’d inhale this!

  32. This salad is a feast for the eyes as well as the mouth, Liz. Simply stunning!

  33. Looks yummy! I think I would enjoy it too 🙂

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